I felt like having roast chicken, so I bought a whole chicken, eggplants, sliced mushrooms, and potatoes. I have one tub of double cream that will expired in 2 days to avoid wasting food.

“Charred eggplant is a whole eggplant roasted or grilled over an open flame or in a high-heat oven until the skin is completely blackened and the interior flesh turns meltingly soft and smoky. A single serving provides essential dietary fiber that aids digestion, promotes fullness, and helps stabilize blood sugar. The deep purple skin contains anthocyanins and nasunin, powerful antioxidants that protect cells from damage and reduce inflammation. Potassium and fiber content help support healthy blood pressure and improved cholesterol levels.

“Potatoes are packed with vitamins and minerals, though the variety and preparation method can affect the nutritional content. Potatoes are a good source of antioxidants, which may reduce the risk of chronic diseases like heart disease, diabetes and certain cancers. However, more human-based research
is required before making any recommendations.”

“Sliced mushrooms are thinly cut for cooking and offer low-calorie, low-fat nutrition, providing important nutrients like B vitamins, potassium, and selenium. They can convert to vitamin D when exposed to UV light, which is essential for bone health. Slicing allows for even cooking and easier eating, especially in dishes like noodles. Mushrooms are rich in vitamins and minerals, and their ergosterol converts to vitamin D when exposed to sunlight, boosting vitamin D intake for better bone and teeth health. They also contain prebiotics, like chitin, that support gut bacteria and are heart-healthy due to their low sodium, cholesterol, and fat content.”

My simple roast dinner are healthy, comforting and delicious. Let’s cook!!!

Ingredients

1 whole chicken about 1.6 kg
2 medium sized eggplants
4-5 potatoes
1 bulb of garlic
5 sprigs of fresh rosemary
5 sprigs of fresh thyme
1 lemon, halved
oil
salt
black pepper
leftover double cream
leftover sliced mushrooms
1/2 lemon juice

Method

Preheat the oven to 220°C. Cut off the stems of eggplants, cut into chuncky pieces. Place in large bowl, drizzle oil, salt and black pepper and toss chunky eggplant pieces to coat. Spread them in a single layer on a lined foil baking tray. Roast for 20 minutes. Turn, roast for a further 10 minutes until edges are caramelised, soft inside, but they’re not shrivelled up. Transfer to serving plate, and set aside. Keep warm with tented foil.

Scrub, peel and halved the potatoes, quartering any larger ones. Removed foil and add them to the same baking tray for eggplant. Break the garlic bulb into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the tray. Drizzle with oil, season with salt and black pepper, then toss well and spread out in an even layer.

Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the two halved lemon and the thyme sprigs. Place the chicken in the tray, on top of the vegetables.

Reduce the oven temperature to 200ºC, then add the chicken and roast for 45 minutes. Carefully remove the tray from the oven, use tongs to turn potatoes over, then spoon any juices from the tray over the chicken.

Return the tray to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the tray to the oven, cook for a little while longer and repeat the test.

Once cooked, transfer the chicken to a board and then place eggplants and potatoes back to the oven for a final 5 minutes to crisp up, if needed. Cover the chicken with a layer of tin foil and a tea towel, then leave to rest for 10 to 15 minutes.

Meantime, heat up double cream in a small pot. Then add in sliced mushrooms into double cream. Season with salt and pepper. Squeeze some lemon juice (OPT). Bring it to simmer on medium heat. Once done, switched off the hob. Set aside until needed.

After time is up, using a sharp carving knife, cut up the chicken, leaving the wings and drumsticks whole; cut the chicken meat into bite-sized pieces, then serve with the roasted vegetables. Pour the double cream and mushroom sauce over the chicken and potatoes. Enjoy with a glass of Pinot Grigio!!!

Note: You can add carrots instead of eggplants. Or use any vegetables of your choice. You can make your own white sauce or red sauce. Or omit mushroom sauce, use tomato ketchup or mayonnaise or chili sauce. You can boiled your potatoes instead of roasting.

https://helenscchin.com/2018/09/02/roast-chicken-charred-eggplant-potato-in-mushroom-sauce/

For my other roast chicken and vegetables in mushroom sauce recipe:

https://helenscchin.com/2016/09/03/roast-chicken-and-vegetables-in-mushroom-sauce/

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